Curried Coconut Chicken

I cooked a curried coconut chicken a few months ago. It was so tasty that I'm cooking it again, and this time remembering to post the recipe here. Its very very mild, and slightly sweet. Its deicious for a hot summer day, the spices in the curry keeping your blood flowing, even with the little bit of heat that it packs.


Ingredients:

1/2 large onion or 1 medium onion (I use half of a huge red onion) sliced into strips
3/4 cup diced fresh pineapple
1/2 red bell pepper, diced
2 small-medium tomatoes, diced
2 cloves of garlic, crushed
1/2 tbs of fresh ginger, minced
1 8oz can tomato sauce
1 14 oz can coconut milk
2 tbs curry powder *
2 tbs oil
2 tbs sugar

* I like certain curry spices, and am not particularly fond of others. I tend to add extra's of the individuals that I like. Having made this at least once before, I know what I want more of, so I use the 2tbs of curry powder, then add additional single spices vs more of the mix.


Heat the oil in the pan, and add dried spices. Cook for 5 minutes, until the flavors have mingled. Add onions, fresh ginger, and garlic, and cook on medium heat until onions are translucent. Add the rest of the vegetables and chicken, cooking for 10 minutes on medium heat. Stir in coconut milk, tomato sauce, and sugar. Cover and simmer for 40 minutes to an hour. If the sauce is too thin, cook uncovered until the liquid reduces. If you are in a hurry, (whisk 2 tbs water + 1 tbs cornstarch) bring to boil for 1 minute, until thick.

I serve with sticky rice, although I suppose Basmati would be most appropriate. DELICIOUS!